Zucchini and Pumpkin Risotto

3 fresh garlic cloves finely chopped
2 tablespoons of olive oil
2 cups of Arborio rice
½ cup of white wine
1 litre of good quality vegetable stock
250 grams of pumpkin cut into 3 cm cubes
2 medium zucchini (courgette) peeled and sliced
½ cup of fresh sage leaves
5 small sprigs of fresh lemon thyme
salt and pepper to season
Parmesan cheese to serve if desired

Cook the zucchini on a griddle pan

Set oven to 180 degrees

Add a drizzle of oil and season pumpkin with salt and pepper and bake for 20 minutes

Put garlic and olive oil into a pan and cook until fragrant

Add the rice and stir until coated for a few minutes

Add the wine and thyme and stir until the wine is absorbed

Add the stock 1 cup at a time. Add the next cup when the previous has been absorbed. When one cup remains add the pumpkin, zucchini, sage, and salt and pepper. Stir gently until the stock is absorbed.

Serve topped with shaved Parmesan cheese if desired

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